Panel no. 23 - Mediterranean Foodscapes: (New) Models of Sociability and Sustainability


Title Dr First name Jelena Last name Ivanišević
Institution Institute of Ethnology and Folklore Research City Zagreb Country HR


Title Prof First name Stefano Last name Magagnoli
Institution name Parma University City Parma Country IT


Panel title

Mediterranean Foodscapes: (New) Models of Sociability and Sustainability

Panel abstract

The concept of foodscape (Belasco, Scranton 2002; Johnston, Baumann 2014) implies a dynamic social construct that connects food with physical space, social groups or individuals and the potential meanings they attach to it. The food landscape is not only a geographical location, although geography is an important marketing tool in consumer societies, a trigger for consumer's choice of ethical, nostalgic or artisanal products, as well as an efficacious tool to promote the local economic development (i.e. tourism, and the "routes of taste"). Although today food belongs to the sphere of pleasure, convincing us of the stability of a well-fed society, which, because of social repercussions, is not an irrelevant direction of research, it is necessary to understand food as a necessity and as a landscape design factor. Food represents the material anchoring of intangible culture, in which skills of cultivation and preparation are equivalent to ideas of appropriateness and desirability. Today Mediterranean food and diet inherits well-known idea of the wondrous place where life and food are slower and more enjoyable, despite the Mediterranean reality of scarcity in natural resources. The Mediterranean diet once embedded in its landscape became a displaced and global healthy lifestyle, but also an intangible cultural heritage of humanity. The papers should address the issues of transformation of traditional models of nutritional self-sufficiency in rural and peri-urban (Mediterranean) areas, disruption and/or partial restoration of the principles of seasonality, conviviality, and frugality, or critically re-examine present models in the economic, cultural and social life of Mediterranean food.

IUAES Commission